Pork Belly, Hungarian-style

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Pork fat has only about one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It’s very high in Vitamin D and is also low in omega-6 fatty acids, known to promote inflammation; and if your pork comes from free-range pigs that eat greens, not grains, it will have higher levels of omega-3 fatty acids. The bottom line? Relax and enjoy this, and other traditional pork delicacies, in moderation. You’ll be glad you did.

1 lb slab of fresh pork belly, with skin on (not sliced)
6 cloves of fresh garlic, peeled
2 bay leaves
1 tsp whole black peppercorns
3 Tbsp salt
3 Tbsp Hungarian Paprika, or more to taste



Using the tip of a thin-bladed knife, deeply pierce the fat side (not the skin side) of the pork belly in 10 or 12 places, making sure not to go all the way through the skin on the other side.


Poke whole cloves of garlic (or halved cloves, if they’re especially large) into the slits.


Place the pork belly, bay leaves, peppercorns, salt and 2 – 3 sliced garlic cloves in a large, heavy pot filled with cold water. Over medium heat, bring to a low simmer. Reduce the heat to just barely simmering, cover and cook about 3 hours, or until the skin is very soft and tender.


Remove from the heat and take the pork out of the pot and drain, reserving the broth for other uses. Using paper towels, pat the pork completely dry and place on a large piece of wax paper, skin side down. Sprinkle the top of the pork belly very generously with the paprika. Wrap tightly with the wax paper and a layer of aluminum foil and refrigerate overnight or until thoroughly chilled.


Place thin, almost transparent slices of the pork belly on warm slices of rustic bread with a sprinkle of coarse salt – and maybe a little extra pinch of paprika. Serve with roasted peppers, sliced onions and homemade pickles.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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